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Note: To test for seasoning, make a small meat patty (2-inch diameter) and sauté in skillet. Allow to cool and taste for seasoning. If under-seasoned, add more salt and/or pepper. Once combined, transfer the meatloaf mixture to the prepared baking sheet and firmly form into a brick shape, about 2 to 3-inches high by 5-inches wide. Meat should be compact, not loose. Bake at 375°F for 20 minutes. Remove meatloaf from oven and brush the remaining ¼ cup ketchup over the top of the loaf. Return to oven and continue baking for 15-25 minutes more, until internal temperature reaches 160°F. Remove from oven and allow to rest for at least 10 minutes before serving. Sprinkle with fresh chopped parsley and chives.

Tips and Suggestions

Meatloaf is best mixed by hand, not a spoon. Wear latex gloves if the idea of touching raw meat makes you squeamish.